Introduction to Wine Vocabulary

Understanding wine terminology is essential for anyone interested in the world of wine, whether you are a casual drinker or a professional sommelier. This guide will introduce you to some key terms used in the wine industry, along with their translations in German. This will help you better appreciate the nuances of wine tasting and production.

Basic Wine Terms

Underripe/Unripe: Refers to grapes that have not fully matured. In German, this is "unreif."
Specific: Used to describe a particular characteristic of wine. In German, "bestimmte/r/s."
Attribute: A quality or feature of the wine. In German, "Eigenschaft, Merkmal."
Harvest: The process of picking grapes. In German, "Ernte."
Grape: The fruit used to make wine. In German, "Traube."

Describing Wine Characteristics

Full-bodied: A wine with a rich, heavy flavor. In German, "vollmundig."
Oaky: A wine with flavors imparted by oak barrels. In German, "holzfassbetont."
Smoky: A wine with a smoky aroma or taste. In German, "rauchig."
Spicy: A wine with a spicy flavor profile. In German, "würzig."
Tannin: Compounds in wine that add bitterness and astringency. In German, "Tannin/Gerbsäure."

Wine Production and Storage

Vineyard Location: The geographical area where the grapes are grown. In German, "Lage (cru) des Weinbaugebietes."
Producer Name: The name of the winery or producer. In German, "Weingut."
Producer Location: The location of the wine producer. In German, "Herstellungsort."
Alcohol Content: The percentage of alcohol in the wine. In German, "Alkoholgehalt."
Bottled at the Property: Indicates that the wine was bottled at the winery. In German, "am Herstellungsort abgefüllt."

Conclusion

By familiarizing yourself with these terms, you can enhance your wine tasting experience and communicate more effectively about wine. Whether you are exploring new wines or discussing your preferences, understanding these key terms will provide a solid foundation for your wine journey.